Baked butternut squash topped with quinoa, tahini dressing, walnuts and cranberries, with a side of roasted roots and maybe a green salad or some sautéed green beans or brussel sprouts.

Squash and root veggies are plentiful this time of year, so we eat this meal throughout the fall and winter season, not just for Thanksgiving. We are not necessarily vegans nor do we avoid gluten. It just so happens our annual Thanksgiving dinner, minus the pumpkin pie, is vegan and gluten free.

Baked Butternut Squash

Preheat oven to 400 degrees. Slice a large organic butternut squash in half. Using a spoon scoop out and compost the seeds. Place the halved squash skin side up in a large baking dish. Pour enough water into the baking dish so that water is about 1 inch deep. Bake uncovered for 30-40 minutes or until squash is soft. Slice and serve warm with a scoop of cooked quinoa. Drizzle with tahini dressing and sprinkle a handful of walnuts and cranberries on top.